Ranch-style Breakfast Burrito with Two Onion Salsas

Menu Part: 
Cuisine Type: 

This breakfast burrito pairs well with  two onion salsa sides. With endless amounts of flavor and flair, this breakfast burrito is one of a kind.


4 (8-in.) flour tortillas
2 cups chopped onions
1 tbsp. olive oil
4 eggs
4 egg whites
1 cup chopped tomatoes
¼ cup chopped cilantro or parsley
¼ tsp. black pepper
Fresh Mango Salsa (recipe follows)
Avocado-Red Onion Salsa (recipe follows)
Fat-free sour cream or yogurt 


  1. Stack tortillas; wrap in foil.
  2. Heat in 350°F oven for 10 to 15 minutes.
  3. Meanwhile, sauté onions in oil over medium heat for 5 minutes, or until tender.
  4. Beat eggs, egg whites, tomatoes, cilantro and black pepper together in bowl with fork.
  5. Pour over onions and cook on medium heat, stirring with spatula until scrambled, about 6 minutes.
  6. Divide egg mixture onto warm tortillas. Roll tortillas around egg mixture, tucking in ends to prevent filling from falling out. Serve with salsas and sour cream or yogurt. Makes four servings.

Fresh Mango-Onion Salsa:

  1. Combine 1 cup chopped fresh mango (or peaches) with ¼ cup chopped yellow or red onion, ½ teaspoon grated orange peel, 2 tablespoons orange juice and 1 to 2 teaspoons minced, seeded fresh jalapeño pepper (optional). Makes 1 cup.

Avocado-Red Onion Salsa:

  1. Combine 1 large or 2 small diced avocados (about l cup) with ¼ cup thin wedges of red onion, 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice. Makes 1 cup.

Recipe by National Onion Association

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources